This phenomenon leads to this kind of accident: If you put a chocolate mousse uncovered in the fridge where you are also keeping fish, the chocolate, being mostly made up of cocoa butter (a fat), will absorb the fish smell. Imagine the taste…
So we have water on the one side and fats on the other. Cream seen under the microscope is made up of water with minute fat globules (which come from milk) suspended in it.
This gives us the explanation: the make up of cream allows it to absorb both types of flavours, so it can absorb virtually all flavours. This means that cream produces sauces which are always full of flavour drawn from everything around it (whatever is stuck on the bottom of the pan, the ingredients in the recipe, etc.).
Add to this that during cooking a proportion of the cream will evaporate, and this means that it will thicken and give a rich smooth texture in the mouth – perfect!
And then there's the question of all those calories, but that's quite another matter…
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In baking, cold is your friend
When you bake at home—especially when making pie crusts—you’ve probably noticed that it’s quite difficult to work with the dough when it’s hot. It gets soft, is hard to roll out, and breaks or crumples very easily. And this doesn’t just happen when it’s hot—even in a comfortable...August 26th 20268255
With vinegar?
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Congratulate the chef
You've just finished a meal that you really enjoyed. The server approaches with the usual question: “How was it?” And then, as a natural reflex, you simply reply, “Yes, it was very good.” However, when the meal was truly outstanding, this brief exchange deserves a little more. .July 7th 20261,293 35
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